Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ¾ cup freshly grated Parmigiano-Reggiano
  • Couple dashes of Tabasco
  • 1/8 tsp. crushed red pepper flakes
  • 2 cups thinly sliced leftover roast chicken
  • 1 tsp. chopped fresh thyme
  • + 10 more ingredients
    • 2 Tbs. mascarpone (or cream cheese)
    • 1 lemon
    • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
    • ½ cup extra-virgin olive oil
    • ¼ tsp. Worcestershire sauce
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. extra-virgin olive oil
    • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
    • 2 tsp. Dijon mustard
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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